Reheat on a tray in the oven. They can be stacked and frozen. The chapatis may be enjoyed straight away or left to cool and served cold. Cooking until they have browned all over is tasty, but they may not keep their flexibility if they become too crispy.Īdd a little more oil to the pan between each chapati and repeat the cooking process until all chapati are cooked. Note: They will go crisp if left to cook longer. The surface of the chapati should be leopard-spotted. Add half a teaspoon of oil to coat the pan.Ĭook for 1-2 minutes each side. Heat a small cast iron, or heavy based pan on the stovetop. Repeat the process until all the dough has been rolled into rounds.Place the round chapati on another piece of baking paper until ready to cook. Remove the excess dough (reserve it for another ball) and remove the bowl. Lay the bowl on top of the rolled dough and trace around it with a sharp pointed knife. Place a portion of the dough between two sheets of baking paper and roll it out with a rolling pin as thin as you can.įind a kitchen bowl with the diameter you would like the wraps to be and use as a template. Our chapatis are 15 cm across. Cover with a clean tea towel so it doesn’t dry out. Sprinkle a clean bench top or chopping board with tapioca flour then knead the dough to ensure the centre is not sticky.ĭivide the dough into 8 portions. Add a tiny bit of water if the mixture is too dry or add more tapioca flour if it is too wet. Scrap the spinach pulp into the bowl of dry ingredients and mix it in with a spatula to form a dough. It is important that all the leaves are reduced to a pulp. It may be necessary to stop once to scrap down the sides. Turn the powder on ‘smoothie’ mode and rotate the temper tool to guide the leaves down into the blades. Place the lid on the blender jug and insert the tamper tool. Put the spinach leaves and olive oil into the clear blender jug
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